Recipe Background
Getting to munch on Irish Cheddar Muffins is as lucky as finding a four-leaf clover! Made with creamy Irish cheddar, crispy bacon, and hearty potatoes, these little guys are a savory delight and are the perfect snack along with pretty much any meal of the day. They're moist and fluffy with a crisp golden exterior that gives way to a cheesy and smoky interior... see? You'll be craving them all day long. You actually won't need luck when Irish Cheddar Muffins are on hand because they're just that good!
Getting to munch on Irish Cheddar Muffins is as lucky as finding a four-leaf clover! Made with creamy Irish cheddar, crispy bacon, and hearty potatoes, these little guys are a savory delight and are the perfect snack along with pretty much any meal of the day. They're moist and fluffy with a crisp golden exterior that gives way to a cheesy and smoky interior... see? You'll be craving them all day long. You actually won't need luck when Irish Cheddar Muffins are on hand because they're just that good!
Ingredients
- 1 (8-ounce) large Yukon Gold potato
- kosher salt to taste
- freshly ground black pepper to taste
- 3 slices bacon chopped
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 3/4 teaspoon baking soda
- 1 1/4 cups buttermilk
- 4 tablespoons salted butter melted
- 1 large egg
- 3/4 cup Irish cheddar cheese diced
- 1/4 cup fresh chives chopped
Directions
- Preheat the oven to 400 degrees F.
- Line a 12-cup muffin pan with paper liners.
- Prick the potato all over with a fork, wrap it in a damp paper towel, and microwave, carefully turning the potato after 2 minutes, until it is just cooked through, about 4-5 minutes.
- Allow the potato to cool enough to handle, then peel the skin, and grate it on the large holes of a box grater into a bowl.
- Season the potato with the salt and the pepper and gently toss.
- In a medium skillet over medium heat, cook the bacon, stirring occasionally, until it is browned and crisp, about 10 minutes.
- Transfer the bacon with a slotted spoon to a paper-towel-lined plate. Reserve 1 tablespoon of the bacon drippings and discard the rest.
- In a large bowl, whisk the flour, the sugar, the baking soda, and the salt.
- Make a well in the center of the flour mixture.
- In a medium bowl, whisk the buttermilk, the melted butter, the egg, and the reserved bacon drippings together.
- Pour the buttermilk mixture into the well in the flour mixture and stir until it is just combined.
- Gently fold the grated potato, the cooked bacon, the cheese, and the chives into the batter mixture.
- Divide the batter among the prepared muffin cups, filling them all the way to the top.
- Bake the muffins until they are lightly golden and a toothpick inserted into the center comes out clean, about 22-25 minutes.
- Let the muffins cool for 5 minutes in the pan and then transfer them to a wire rack to cool completely.
- Serve.
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